Usuba
Spicy Chicken Stew with Garlic and Pepper
A spicy stew with an abundance of garlic and hot peppers. Pepper pods are added whole, so the dish turns out pleasantly spicy but not overly burning. Roasted garlic becomes soft and sweet, while the peppers give the stew the right degree of heat.
- Total
- 80 min
- Standard serving
- 382 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the chicken into pieces the size of a matchbox.
- 2
Step 2
Heat 2 tablespoons of olive oil in a large skillet, place the chicken skin side down and fry for 15 minutes until golden brown. The skillet must be oven-safe.
- 3
Step 3
Prick the chili peppers with a skewer. Arrange them in a pan together with unpeeled garlic cloves and bay leaves.
- 4
Step 4
Fry, stirring, for 2 minutes. Pour in red wine vinegar, add half a cup of water, salt and pepper to taste.
- 5
Step 5
Dampen a sheet of parchment paper for baking, crumple it with your hands and use it as a lid for the pan. Place the pan in a preheated 180 °C oven for 50 minutes.
- 6
Step 6
Remove the chicken from the oven, drizzle with honey and stir.
- 7
Step 7
Squeeze the roasted garlic out of its skin and add to the chicken. Clean two chili peppers and also add to the stew. Serve with bread or pasta.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
